Vegetarian White Bean & Zucchini Chili
with Chunky Cheddar Croutons
Cooking time
20 minutes
Servings
2/4
Calories
540 /serving
Nothing warms fall nights like a simmering veggie chili. Zucchini streams in sunshine, sweet pepper adds colour and white beans provide protein, all caught up in a full-bodied tomato base. Check out these crafty oven-hot croutons: potato-scallion bun, tossed with oil, spices and aged white cheddar.
We will send you:
- 1 Shallot (or onion)
- 1 Sweet pepper
- 1 Heirloom zucchini
- 30ml Vegetable demi-glace
- 540ml White kidney beans (canned)
- 30ml Tomato paste
- 30g Grated aged cheddar
- 1 Gourmet potato-scallion bun
- 9g Southwestern Kick spices (sea salt, smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Barley • Milk • Wheat
You will need:
Large pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
15 g
Saturated Fat
4 g
Sodium
1580 mg
Total Carb
79 g
Sugars
12 g
Protein
23 g
Fibre
24 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Halve, core and medium-dice the sweet pepper.
- Medium-dice the zucchini.
- Halve, peel and thinly slice the shallot.
- Drain and rinse the kidney beans.
- Large-dice the bun.
Start the chili
- In a large pot, heat a drizzle of oil on medium-high.
- Add the shallot, sweet pepper, zucchini, ¾ of the spices and a generous pinch of salt.
- Sauté, 5 to 6 min., until almost softened.
Make the croutons
- Meanwhile, on a lined sheet pan, toss the bun with a drizzle of oil, the remaining spices and S&P.
- Bake, flipping halfway, 3 to 5 min., until beginning to crisp.
- Sprinkle with the cheese.
- Bake, 3 to 5 min., until the bun is crisp and the cheese is golden.
- Allow to cool slightly.
Finish the chili
- To the pot, add the tomato paste. Cook, stirring occasionally, 2 to 3 min., until dark red.
- Add the demi-glace, kidney beans, 1 cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 5 to 6 min., until the vegetables are tender and the chili has thickened.
Plate your dish
- Divide the chili between your bowls.
- Top with the croutons, a drizzle of oil and freshly cracked black pepper. Bon appétit!
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